Greek Slow-Roasted Boneless Leg of Lamb (Kleftiko-Style)
- Aug 30
- 4 min read
This Greek Slow-Roasted Boneless Leg of Lamb (αρνίσιο μπούτι) needs only 10 minutes of preparation before the oven does the rest. Seasoned with oregano, garlic and lemon, then wrapped and cooked kleftiko-style, the lamb becomes beautifully tender, juicy and full of Mediterranean flavour.
About this Greek Boneless Leg of Lamb
A boneless leg of lamb is simply a lamb leg with the bone removed, usually rolled and secured with netting to help it hold its shape.
For this recipe, I remove the netting so I can open the lamb and season every surface, including the inside. It makes such a difference to the flavour.
The lamb is then wrapped tightly in baking paper and foil and slowly roasted for three hours. This sealed, kleftiko-style method traps the steam and cooking juices around the meat, helping it become tender without requiring any attention while it cooks.
What does Kleftiko Style Mean?
Kleftiko (κλέφτικο) traditionally refers to lamb cooked slowly in a tightly sealed parcel.
Wrapping the lamb in baking paper and foil traps moisture and flavour inside while it cooks. When the parcel is finally opened, the lamb is tender and surrounded by its own beautiful cooking juices. This version uses the same slow, enclosed style of cooking with a boneless leg of lamb.
Tips for the Best Slow-Roasted Lamb
Remove the netting before seasoning
Opening the boneless lamb allows you to season the inside as well as the outside instead of flavouring only the surface.
Season every side
Massage the oregano, garlic, onion, paprika, salt, pepper and lemon zest into all surfaces of the lamb before wrapping.
Seal the parcel tightly
The baking paper and foil need to completely enclose the lamb so the moisture and cooking juices stay trapped inside.
Cook until tender, rather than relying only on the clock
A 1.4 kg boneless leg takes approximately 3 hours in this recipe. Larger or particularly thick pieces may need a little longer, so check that the meat is tender before serving.
Don't discard the pan juices
Spoon them back over the sliced lamb before serving. They add moisture and loads of flavour.
Serving Greek Slow-Roasted Boneless Leg of Lamb
Boneless leg of lamb is a relatively lean cut, so I like to serve it with plenty of its own pan juices to keep it moist and flavourful. Finish with a drizzle of extra virgin olive oil and a generous squeeze of fresh lemon to brighten the richness of the lamb.
What to do with leftovers?
Store leftover lamb in an airtight container in the refrigerator for up to 3–4 days, ideally with some of the pan juices. Reheat gently until hot, or enjoy the sliced lamb in gluten-free wraps, sandwiches, salads or bowls.
What to serve alongside a Boneless Leg of Lamb
Greek Slow-Roasted Boneless Leg of Lamb
Serves 4–6 | Prep: 10 minutes | Cook: 3 hours
INGREDIENTS
Lamb and Seasoning:
1.4 kg boneless leg of lamb
2 teaspoons sea salt flakes
2 teaspoons dried Greek oregano
1 teaspoon garlic granules
1 teaspoon onion powder
2 teaspoons paprika
½ teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil
Zest of ½ lemon
To garnish:
Juice of ½ lemon
Zest of ½ lemon
1 tablespoon extra virgin olive oil
¼ cup finely chopped fresh flat-leaf parsley
INSTRUCTIONS
1. Prepare the Oven and Lamb
Preheat the oven to 180°C fan-forced.
Remove the netting from the boneless leg of lamb using kitchen scissors and open the lamb out so you can season all surfaces.
2. Prepare the Parcel
Lay two approximately 60 cm pieces of foil on the bench, one widthways and one lengthways, to form a cross.
Repeat with two sheets of baking paper over the foil.
Place the lamb in the centre, underside facing up.
3. Season the Lamb
In a small bowl, combine the ingredients for the seasoning.
Season the underside of the lamb generously with half the mixture, then turn the lamb over, tucking in any loose pieces to form an even shape, then massage the remaining seasoning over the top and sides.
4. Wrap and Slow Roast
Fold the baking paper tightly around the lamb, followed by the foil, completely enclosing the meat to create a sealed parcel.
Transfer to a baking tray and roast for 3 hours, or until the lamb is beautifully tender.
Larger or particularly thick pieces of lamb may require additional cooking time.
5. Rest and Slice
Carefully open the foil and baking paper, taking care as hot steam will escape.
Transfer the lamb to a serving platter and allow it to rest briefly before slicing into approximately 1 cm thick pieces.
6. Finish and Serve
Combine the lemon juice, extra virgin olive oil and cooking juices, then pour over the sliced lamb. Finish with chopped parsley and fresh lemon zest, and serve immediately.
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Margaret Pahos @CreateCookShare
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